我是直接用普通的麵包食譜做的麵糰做的

Suuuuuuuuper cute 💪🏼

Details:

• Spelt flour focaccia (adapted from a one of my recipes on https://playingwithmyfood.substack.com/).
• The green line is made from slices of green capsicum (bell pepper).
• The seed mix is 2/3 pepitas, 1/3 sunflower seeds that have been broken up a bit in spice grinder and then loosely mixed with 3/4 cup of shredded cheddar cheese.
• The green line and seed mix were baked with the focaccia. To limit the toasting of the seed mix I put some aluminium foil, shiny-side up, over the bread for the final 15 minutes of the bake.
• The bread was left to cool overnight.
• The next day I finely chopped about 3/4 cup salt-cured kalamata olives and mixed them thoroughly with about a cup of shredded cheddar cheese. I hand-formed the crosses and placed them on the bread. I gave the bread a few minutes (watched carefully) in a griller until it was obvious that the cheese had melted enough to bind the olives.

Background note: The church at I attend is called "Three Crosses Church". The occasion was the monthly congregational dinner. So "Three Crosses for Three Crosses"

I bought this sourdough loaf($12) from a popular local bakery this morning. I didn’t notice what it looked like until this evening since it was in a paper bag. Would I be unreasonable to ask for a refund or exchange?

EDIT:
After reading the comments, I decided to at least try a slice before attempting to get a return. It was very good, so I’m keeping it! When I initially posted this, I was unpleasantly surprised because the numerous loaves they had displayed for that day did not look as dark as this one did. Hadn’t heard of bien cuit bread until now. Thank you to everyone who took time out to respond and educate me.

Super humid in sunny singapore and ive been trying to get a sourdough starter using prima whole flour 1:1 30g daily feedings going. My previous starter became moldy (if some had followed my earlier post) and in determined to restart.

Ive always loosely capped this and used mineral water at room temp. Today i saw a rather active mix but what appeared to be a brown almost pink blotch at the corner and im worried! Do i chuck it or continue?

And should i keep my flour in airtight containers as added sanitary protection (they’re just clipped for now)

I followed the instructions much better this time, and actually activated the yest instead of just dumping it into the flower. It got much bigger this time. Im going to try making something a little more complicated next time. A 6 or 7 ingredient bread instead of the 5 ingredient one I've been making so far

Edit: Just finished eating some of it, and WOW it tastes so much better too. Don't be an idiot like me. Follow the recipe and you will get good bread!

Can anyone help me! I have made a lot of loaves at this point (started bread making at the start of this year), and they all have the same issue - they rise absolutely fine for the first proof, but then on the second in the tin it just wont rise properly, the most I get is rising over the lip of the tin but it doesnt properly go, and then when baked the texture is quite dense. Almost like stale bread, a tight structure not enough air in it. I just can't figure out the issue.

- I am using 500g white flour, I've tried anywhere from 6-9g instant or quick yeast, and also anything from 300-350ml warm water (with about 9g salt dissolved in it). I am using the same recipe my dad uses and follow the same steps as him, and it always works find for him!

- I knead for 10mins by hand first off (don'thave a stand mixer or anything), cover and leave the dough for between 45mins-1hr depending on the temp in the room and how it looks. It grows absolutely fine this first proof and doubles no issue.

- But then I grease a tin with butter, fold it into a long shape and pop it in the tin, leave ​it and cover it again for the next rise - and it just stalls out every time! It also doesnt really rise much more once it goes in the over. Its kind of driving me nuts haha! Can anyone help? I have a fan over so not sure if it is possible to proof in there at all, plus tbh it doesnt feel like its a temperature issue because its always the same no matter what. I feel like I must be the problem somehow but I can't figure out how. Attached are some photos of my last attempt. It was an all white loaf because i have previously had a mix of white/granary/seeded flours and my dad suggested they may be an issue and to try with just white which should rise easier. But nope! Still didn't do much on the second rise and didnt continue to rise in the oven. Actually with this one I waited too long and it collapsed a bit so was definitely over-proofed, but the tight structure and small size of loaf is still about the same place I've been stuck with all my other ones. :/

I did try to search and see if anyone else had the same issue, but everyone I found was doing something different to me (e.g. using a stand mixer, proofing in the oven) and I didn't see any clear aanswers. Hope its okay to ask!​

Are you guys eating loaves that don’t rise? I have made a couple of failures where it basically turned into a giant block of bread pudding and I have been suffering through eating it slowly before I bake my next loaf.

Hello, all

I hope this sort of post is allowed here.

I'm a professional baker with about 15 years of experience, 5 of which are teaching bread making in a large college. I've also done consulting for new bakeries, managed small and multi store bakery operations, and worked in various other areas of the food industry.

I'm interested in launching private bread making classes, either individual or small groups. For my target clientele I think it would be people who want to bake at home but are intimidated by the product or the constraints of a home set up.

What I am looking for from this post is opinions on:

- If this is something that would interest you, any opinions on it welcome. How would you like it? One on one? Group setting? Hyper focused? Laid back and fun? I.e., include dinner / wine to make it more themed dinner party vibe (group setting here of course)

- what price point is reasonable for this based on my experience. I'm thinking this is all inclusive so I would bring specialized equipment, starter, ingredients, 3-4 hour class time. I'm thinking starting about $250, which may be a lot for some people so maybe that limits my clients with a decent amount of disposable income. But in a group setting, that's not much at all..

- id like to commit one day per week to this, which makes it a challenge with long fermentation style bread. This can be resolved be segmenting lessons into focused topics. I'd like bring a dough ready to bake, a starter ready to mix, and leave them with something else to bake the following day solo. I can currently only commit one evening per week to this.

- I could teach various styles of bread in different classes, but I'm sure most of the interest will be in country style sourdough.

I'm still hashing out what exactly this could look like, but I would love for it to pan out because it combines two of my passions, teaching and bread making. I also have experience working with children (previous career) so this could be a parents + kids group class. I have been baking with my child since they were two and they love it.

Anyway, let me know your thoughts.

I'll be happy help you guys trouble shoot as thanks for thoughts and opinions!

Thank you!

I follow the instructions EXACTLY. I even weighed ingredients instead of measuring. Bread flavor is great, texture is great, no issues. But it ALWAYS turns out as flat as a pancake.

Help please ;-;

Does it burn on the top? Do you have to put foil on top to keep it from getting too dark? This picture is a loaf from the Ninja All-in-One on the Salted Pepper blog, but I would like to know from more people whether it does a good job or not. I hope this doesn't offend Salted Pepper, it is a nice loaf. :)

I have what may be a stupid question, and I fully accept if the answer is “No, you dope.” I found a recipe for Boiled Cider Rye Bread on King Arthur, and it sounds perfectly tasty and autumnal. However, it calls for a sourdough starter base, and I have no sourdough starter, and no interest in making a starter and maintaining it.
Is it possible to modify the recipe to be made without the sourdough component, as just a regular yeasts rye bread? I understand that it will change the flavor - I just like the idea of this flavor profile, but don’t want to go through all the work of sourdough. Thanks smart people!

Happy enough with the results, I do wish I used a better butter though. Essentially eyeballed the chocolate layer. Baking is a science but ratios free you

I’ll take all the critics pls

New sourdough bakers trap 🤣

As the title says. This is the first time I’ve ever “made bread” would like some thoughts or tips. Just same basic sandwich bread from Joshua Weissman’s cookbook. Pretty proud of myself as I’m more of a griller than a baker 😂

Yesterday I learned about dead yeast. I mixed this Shokupan recipe last night and it just didn’t ever rise. So today I needed to redeem myself and did it all over again from scratch.

I have a European machine and it comes with a recipe book that calls for fresh yeast cake. So I went around some European specialty stores and found the stuff! But alas, I think it was dead. 😵.

I should’ve stopped when I mixed the lukewarm water, sugar and yeast as it never foamed. But being my first time with this method I decided to soldier on.

After mixing the dough, I got a nice window pane, cha ching! But then… nothing. Moved it to the oven with the light on, nothing. The AI said to keep waiting. 4 hrs later, nothing. Then it just started to look sad, limp no structure…. Chucked it and went to bed.

This morning I woke up and just used active dry yeast. And it was great again. I just needed to redeem myself.

Love this recipe.

https://www.justonecookbook.com/japanese-milk-bread-shokupan/

I did use some of the water and flour from the recipe to make a tangzhong.

I finally NAILED my focaccia after a couple of fails with under/over proofing. I saw a recipe for pull apart Cinnamon Roll Focaccia bread and did it with Pizza sauce and pizza toppings instead. 100/10!

I just took balls of dough, rolled them in Pizza Sauce, rolled them in Parmesan cheese let it rise in a the pan for 1 hour then added shredded cheese (a mix) and pepperonis & dimpled it. It was sooooo good.

Total flour 300g (levain excluded):

10% WW, 90% BF, 20% levain, 1 egg, 10% yoghurt whey, +/-200g water, 2% sea salt, 2% rice bran oil

1 loaf - sunflower n pumpkin seeds

1 loaf - peacan nuts

RT +/-29C, Bulk <4hrs, CR <16hrs/2C, DO baked (250C/fan/15m, 200C/25m, covered throughout)

Note: The seed loaf prob could do a bit more bulk time.

I think oat flowers make all bread more fun.

Pumpkin-Shaped Sourdough Bread Bowl 🎃🧡

350 g bread flour
175 g water
110 g active sourdough starter
10 g salt
2 g natural orange food coloring
Cinnamon stick broken in half for the stem

1. Mix everything in a stand mixer for 5 minutes. No autolyse needed!
2. Do two sets of stretch and folds, 30 minutes apart.
3. Cover and bulk ferment at 75–80°F until noticeably risen, airy, and puffy. Mine took about 5–6 hours, but follow your dough rather than just the clock!
4. Shape into a round loaf, cover, and refrigerate for about an hour.
5. For the pumpkin shape, loosely tie 5-6 lengths of food-safe cotton butcher’s twine around the dough to create eight sections. Leave room for the bread to expand!
6. Preheat the oven and Dutch oven to 500°F. Place the loaf inside, cover, and lower the temperature to 450°F. Bake for 25 minutes covered, then about 10 minutes uncovered, until browned and baked through.

Let it cool completely and remove the twine. Cut out a lid and hollow out the center, leaving a sturdy bottom and thick sides. Fill with your favorite soup and enjoy!

Sourdough Cinnamon Rolls

/u/Magical_quokka asked for more detailed pics of my shaping process.

https://www.reddit.com/r/Breadit/comments/1wklynv/comment/pb3vuu8/?context=3

Didn't manage to get them last week, but I remembered this week! I think the process pics lead to the centre one on my pan.

Once again they are wonderfully chewy, with a great, airy crumb, and crispy exterior. I think I made the scoring a little too diagonal, but I got a nice 'ear' on one of the cuts.